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Savoury
Thai Chicken Parcels
25 mins
10 mins
Easy
16
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- Ingredients
- Method
Ingredients
- 1Tbsp oil
- 1tsp red Thai curry paste
- 200g Chicken thigh, diced small
- 200mls evaporated milk
- 1½ tsp cornflour
- ½ red capsicum, chopped finely
- ½ zucchini, grated
- salt and pepper to taste
- 8 sheets filo pastry
- About 25g melted butter to brush pastry
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Method
Preheat oven to 200°C (fan bake, thermowave, fan forced)
Heat oil in a fry pan, add diced chicken and brown.
Add curry paste, cook for 1 minute.
Add combined evaporated milk, corn flour, with grated zucchini and chopped capsicum, salt and pepper and bring to the boil, stir constantly. Simmer for 2 minutes, cool.
*Place 1 sheet of pastry on an even surface, lightly butter the pastry with the melted butter, put another sheet of pastry on top of the buttered sheet so that they stick together. Cut the pastry into 4 strips.
Put just under a tablespoon of the mixture onto 1 strip of the pastry then fold into triangles.
Brush the triangles with butter and place on a baking tray.
Repeat above steps from * with the remainder of the pastry & chicken.
Bake for 10 - 15 minutes or until golden brown.
Serve with sweet chilli sauce and a salad.
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- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
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- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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